Turkish · Brunch
Baked Eggs with Spinach and Cheese
Individual baked eggs nestled into wilted spinach and melted feta and kasseri cheese, finished with a dusting of Aleppo-style chili and a swirl of garlicky yogurt. Cooked in a small skillet until the whites set and yolks stay soft, served with warm pita for scooping.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
412Calories
24.6gProtein
27.3gFat
18.5gCarbs
4.4gSugar
3.1gFiber
941mgSodium
459mgChol
14.5gSat Fat
605mgPotassium
360mgCalcium
3.5mgIron
1.6mcgVitamin B12
13mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
hidden-gems
weekend-brunch
vegetarian
low-calorie
Instructions
1
Preheat the oven to 400°F (200°C) and set a small oven-safe skillet on the stove. Roughly chop the spinach and mince the garlic.
2
Melt the butter in the skillet over medium heat, add the garlic, and cook 30 seconds until fragrant, without browning.
3
Add the spinach to the skillet and toss over medium heat for 2 minutes until wilted and liquid mostly evaporates. Scatter feta over spinach.
4
Crack the eggs on top spaced apart, season with salt and pepper, transfer to the oven, and bake at 400°F for 8–9 minutes until whites set and yolks jiggle. Stir yogurt and lemon juice together, sprinkle chili flakes over top, and serve with the warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 4 cups120g fresh spinach
- 2.2 oz60g feta cheese
- 2 clove2 clove garlic
- 2 tbsp28g butter
- 1/2 tsp1/2 tsp Aleppo-style chili flakes
- 4 tbsp60g plain yogurt
- 1 tsp1 tsp lemon juice
- 22 small pinch salt
- 22 small pinch black pepper
- 22 small pita (70g)
